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May your inner Southern Grandmother rejoice- this dish is perfect for a cast iron skillet! This chicken, pepper, & potato hash is sautéed with a simple blend of garlic and fresh oregano, allowing each ingredient’s flavor to come through. The tart cherries and balsamic dressing are a refreshing take on the classic kale salad.

5. Place the potatoes in a small pot of cold salted water, place over med-high heat. Once the water comes to a simmer, check for doneness. Once cooked, strain and reserve about a half-cup of the cooking liquid.

6. Heat pan over medium high heat, and add oil.

7. Add shallot and stir and cook until it begins to become translucent, about 1-2 minutes. Mix in the garlic and pepper.

8. Continue cooking and stirring for 3-5 more minutes, or until peppers are fully cooked.

9. Add chopped oregano, cooked potatoes, chicken to the pan. Use the reserved potato cooking liquid to adjust the consistency of the dish as desired. Adjust seasoning to taste.